Greek Turkey Meatballs Recipe

If you’re on the hunt for a Greek Turkey Meatballs Recipe that’s both flavorful and light, you’re going to love this one. I absolutely love how these meatballs balance juicy turkey with fresh herbs like oregano, mint, and parsley — it’s like a little Mediterranean vacation right in your kitchen! Whether you’re cooking for a weeknight family dinner or meal prepping for the week, these meatballs come together quickly and deliver a subtly herby, tender bite every single time.

When I first tried this Greek Turkey Meatballs Recipe, I was surprised at how easily the zucchini adds moisture without weighing down the meatballs. It’s a neat trick that keeps them tender and adds a touch of veggie goodness without being obvious (trust me, picky eaters won’t suspect a thing). Plus, these meatballs are so adaptable — you can pan-fry, bake, or grill them depending on your mood and what your kitchen’s calling for.

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Ingredients You’ll Need

All the ingredients come together to create a perfect balance of texture and flavor while keeping these meatballs on the lighter side. I recommend using fresh herbs whenever possible — they really make a difference! Also, squeezing out the zucchini thoroughly is key so your meatballs hold their shape.

• Ground Turkey: Look for 93% lean for a good balance of moisture and healthiness without dryness.
• Zucchini: Grated and squeezed dry, it adds moisture and a subtle veggie boost without overpowering.
• Whole Wheat Bread: Softens the texture; you can swap for gluten-free bread if needed.
• Seasoned Whole Wheat Breadcrumbs: Adds extra binding and texture; feel free to use gluten-free panko if preferred.
• Egg: Acts as a binder to hold all the ingredients together nicely.
• Garlic: Minced for a punch of savory flavor that makes meatballs irresistible.
• Red Onion: Grated finely to blend seamlessly into the mix while adding a touch of sweetness.
• Fresh Oregano: The star herb of Greek cooking, packed with aromatic warmth; use less if substituting dried.
• Fresh Parsley: Adds fresh, bright notes and balances the heavier turkey flavor.
• Fresh Spearmint: I discovered this trick—the mint adds unexpected freshness and great complexity.
• Kosher Salt & Black Pepper: To season perfectly and bring out all the flavors.
• Olive Oil Cooking Spray: For healthy cooking without sticking.

Variations

I love how this Greek Turkey Meatballs Recipe lends itself to personalization—once you get the basics down, feel free to swap herbs or add spices that excite you. Experimenting has made this recipe even more versatile in my kitchen, and you’ll find your own favorite twists along the way.

• Make it spicy: Adding a pinch of red pepper flakes or cayenne can give the meatballs a delightful kick; my kids prefer them mild, but adults love the heat!
• Herb swaps: Try dill or fresh basil if you want to play with flavors; I found dill adds a wonderful earthy dimension.
• Grain-free option: Replace bread and breadcrumbs with ground almonds or oat flour for a low-carb twist—I’ve tried this and still loved the texture.
• Add feta cheese: Mixing in a bit of crumbled feta boosts that Greek vibe and adds a tangy creaminess. My family gobbles these up instantly.

How to Make Greek Turkey Meatballs Recipe

Step 1: Prepare the Bread and Veggies

Start by soaking your bread slices in a little water until softened—this keeps the meatballs from drying out. After soaking, squeeze out the excess water and tear the bread into small pieces. Grate your zucchini, then squeeze out as much liquid as possible with a clean kitchen towel or paper towels. This step is crucial to prevent soggy meatballs.

Step 2: Mix All Ingredients Together

In a large bowl, combine the ground turkey, soaked bread pieces, grated zucchini, seasoned breadcrumbs, egg, minced garlic, grated onion, chopped fresh oregano, parsley, spearmint, and seasoning of salt and pepper. I like to use my hands here—it helps me feel the mixture and make sure it’s evenly combined without overworking the meat. Less mixing keeps the meatballs tender, so be gentle but thorough.

Step 3: Form the Meatballs

Using a 1/4 cup measuring cup, scoop the mixture and shape each portion into a slightly flattened patty. I flatten mine just a bit because these meatballs cook more evenly that way, and they’re easier to flip. For the best results, place the formed meatballs on a tray and refrigerate them for about 20 minutes before cooking — this helps them hold their shape perfectly.

Step 4: Cooking Your Greek Turkey Meatballs

Here’s where you can choose your adventure. For stovetop cooking, spray a nonstick pan with olive oil and cook the meatballs on very low heat for 5 to 6 minutes on each side, turning gently. Cooking low and slow ensures they cook through without burning outside. Alternatively, bake them at 350°F for 20 to 25 minutes until golden and fully cooked. If you love grilling, clean the grill and spray the grate with oil—grill on low heat about 5 minutes per side. I find grilling adds a wonderful smoky layer that’s irresistible.

How to Serve Greek Turkey Meatballs Recipe

Garnishes

I love topping these meatballs with a drizzle of homemade tzatziki or a dollop of Greek yogurt — the cool creaminess complements the herbs perfectly. A sprinkle of crumbled feta and some extra fresh parsley or mint leaves adds that beautiful, fresh final touch. Lemon wedges on the side are optional but highly recommended for squeezing over for a bright, zesty finish.

Side Dishes

These meatballs pair wonderfully with a Greek salad loaded with cucumbers, tomatoes, and Kalamata olives. I also like serving them alongside warm pita bread or over a bed of fluffy couscous or brown rice. For a low-carb option, roasted vegetables or a simple Greek-style cauliflower rice work great and keep the meal light yet satisfying.

Creative Ways to Present

One of my favorite presentation ideas is turning these into meatball sliders using mini pitas or flatbreads with tzatziki and fresh greens for entertaining. I’ve also made a meatball platter with colorful grilled veggies and a couple of dips, which is always a crowd-pleaser at parties. They even make a tasty protein-packed topping for salads or grain bowls for a beautiful, healthy lunch.

Make Ahead and Storage

Storing Leftovers

After cooking, I like to let the meatballs cool completely before transferring them to an airtight container. Stored in the fridge, they stay delicious for up to 3 days. I often reheat them gently in a skillet with a splash of water to keep them moist or briefly in the microwave covered with a damp paper towel.

Freezing

This Greek Turkey Meatballs Recipe freezes beautifully. To freeze, place the cooked and cooled meatballs on a parchment-lined tray in a single layer so they don’t stick together. Once frozen solid (a couple of hours), transfer them to a freezer bag or container — they’ll keep well for up to 3 months.

Reheating

For reheating frozen meatballs, I thaw them overnight in the fridge or gently reheat directly from frozen in a covered skillet over low heat with a splash of broth or water to keep them moist. Baking in a 350°F oven for 10–15 minutes also works well, ensuring they stay tender and flavorful.

FAQs

Final Thoughts

This Greek Turkey Meatballs Recipe is one of those dishes that feels like home but adds a fresh, healthy twist you don’t always get with traditional meatballs. I love how effortlessly it brings vibrant herbs and wholesome ingredients together for a satisfying meal. Give it a try soon—you’ll find it’s a wonderful way to enjoy comfort food that’s a little lighter and packed with bright flavors. Plus, it’s a guaranteed hit whether you’re feeding family or friends.

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